Potato and Cheese Fritters with Herbs Recipe
Crispy and flavorful potato fritters made with mashed potatoes, white cheese, and aromatic spices, pan-fried to golden perfection. These fritters serve as a comforting snack or a savory side dish, accented with fresh herbs and an optional dipping sauce for added zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 fritters
- Category: Snack
- Method: Frying
- Cuisine: Eastern European
Ingredients
Main Ingredients
- 6 – 7 medium potatoes, boiled and peeled (about 2 pounds)
- 1 pound white cheese
- 1/4 cup cornmeal plus 2 tablespoons for rolling
- 4 large eggs
- 3 teaspoons oregano
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons chopped fresh parsley or green onions (optional)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Prepare the mixture: In a large bowl, combine the mashed potatoes, crumbled white cheese, oregano, smoked paprika, 2 of the eggs, 1/4 cup cornmeal, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the patties: Divide the mixture into 12 equal portions roughly the size of tennis balls. Flatten each portion slightly to create patty shapes.
- Set up coating stations: Pour the remaining 2 tablespoons of cornmeal into a shallow dish. In a separate deep dish, beat the remaining 2 eggs thoroughly.
- Coat the patties: Dip each potato patty first into the cornmeal, ensuring an even coating, then dip it into the beaten eggs to thoroughly cover.
- Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until hot enough for frying.
- Fry the fritters: Place the coated patties in the skillet in batches without overcrowding. Fry each side for 3–4 minutes or until they turn golden brown and crispy.
- Drain and serve: Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately topped with chopped parsley and optionally with dipping sauces like sour cream, garlic aioli, or ketchup.
Notes
- Ensure the oil is hot enough before frying to avoid greasy fritters.
- Do not overcrowd the pan, as that can lower the oil temperature and result in soggy fritters.
- White cheese can be substituted with feta or ricotta for similar texture and taste.
- Fresh herbs like parsley or green onions add a bright flavor; omit if desired.
- Leftover fritters can be reheated in the oven to maintain crispiness.
